Italian Lasagna Tasty Recipes

Sunday, April 4, 2010

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Italian Lasagna

"Homemade Italian Lasagna, made with selfmade sauce, and full of ricotta cheese, Italian sausage, and masses of cheese. Serve with crusty Italian bread."

Ingredients :

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 half of teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (sixteen ounce) package deal lasagna noodles
2 pints element-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1/3 cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Instructions :

Prep :	Cook : 15M	Ready in :

Brown bacon and onion in a huge pan over medium warmness. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to six hours, or till thick.
Brown sausage hyperlinks in a big skillet. Drain on paper towels. Cut into 1 inch portions.
Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
Layer 1 cup of sauce on the lowest of a 9 x 13 inch pan. Layer with 1/three raw lasagna noodles, half ricotta cheese aggregate, 1/2 sausage pieces, 1/3 mozzarella, and half provolone cheese. Top with 1/three sauce. Repeat layers. Top with ultimate 1/three noodles. Spread closing sauce over the top, and sprinkle with last 1/three mozzarella cheese.
Bake at 350 tiers F (one hundred seventy five ranges C) for 1 1/2 hours.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook it frivolously, and make clean-up simpler.

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